Pumpkin Pie Popsicles

Oh my goodness! A recipe that isn’t hummus! I can hardly believe it!

This last Month of Hummus has been super fun, but I have to admit to being ready to eat and blog some other delicious things around here.  And what a perfect way to start but with a taste of fall — Pumpkin Pie Popsicles!

Pumpkin Pie Popsicles | kitchenoperas.com

I got a text from my lovely friend Nicole, asking if we could make Pumpkin Pie Popsicles.  Of course, my answer was an enthusiastic “YES!!!!!!!!!!!!!”, and we made them on our very next date!

We used pureed 100% pumpkin here from a tin that I had on hand for pumpkin emergencies, but you could also use pumpkin or any winter squash that you’ve roasted and pureed (and if you need to learn how to roast a pumpkin or a squash, I have a whole blog post on it here).

I think this would also be awesome with my Chai Spice Blend; if you have it on hand you can use a teaspoon of it instead of the cinnamon, nutmeg, and allspice below.

Pumpkin Pie Popsicles
Adapted from A Healthy Jalapeno’s Pumpkin Pie Popsicles, makes 6 popsicles

  • 1 c. (250 ml/8oz) almond milk
  • 1/2 c. (113g/4 oz) pureed pumpkin
  • 3 Tbsp. maple syrup
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 pinch sea salt

Place all ingredients in blender, and blitz until well combined.  Taste and adjust seasonings if necessary, remembering that once frozen the popsicles will be a little less sweet.

Pour into popsicle molds and freeze for at least two hours, until completely frozen.

When you’re ready to eat, take out a popsicle from its mold, and enjoy the taste of fall!


Come join me in my online video class!

Registration for my online Gluten-Free (and Vegan!) Bread Baking Class is now open until October 8th, 2013.

The class features 4 gluten-free breads:
1) Chickpea Chapati (great for curries)
2) Multigrain Pita Bread (perfect for hummus and spreads)
3) Brown Rice & Buckwheat Sandwich Loaf (awesome for sandwiches)
4) Artisanal Quinoa & Millet Crusty Boule (great for dinner parties)

There are also dips and tips for working with gluten-free grains, as well as a whole lot of giggles.

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Click here to register or click here to find out more (I’d appreciate it if you use my links when clicking or sharing with friends, as they give me credit for sending you to Meghan’s site)!

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Categories: Dairy-Free, Dessert, Gluten-Free, Vegan, Vegetarian

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4 Comments on “Pumpkin Pie Popsicles”

  1. October 1, 2013 at 1:33 pm #

    I’ve never used pumpkin this way, very cool x

  2. October 1, 2013 at 4:33 pm #

    Oh my goodness, yes! I love everything pumpkin. I probably look like a madwoman at the grocery checkout with six cans of pumpkin in July. It doesn’t matter what time of year it is!

    • October 3, 2013 at 11:05 pm #

      Ha! Good thing we don’t go to the same grocery store, because I do the same thing… people would start wondering why we’re stockpiling for the pumpkin apocalypse 🙂

  3. October 2, 2013 at 9:01 am #

    Pumpkin pie – I love anything pumpkin pie and this sounds absolutely divine! You’ve made it into both summery and fall dessert!

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